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© Meredith Corporation. All rights reserved. Used with permission.
(about 20 (4-inch) waffles)
In a large bowl stir together flour, sugar, yeast, and salt; add milk, eggs, oil, and vanilla. Beat with an electric mixer until thoroughly combined. Cover batter loosely and chill overnight or up to 24 hours.
Stir batter. Pour about 3/4 cup batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open until done. Bake according to manufacturers directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm. Discard any remaining batter.
If desired, cut waffles into strips and serve with preserves and fresh raspberries.